Moqueca Fish stew

  • Prep Time: 30m
  • Cook Time: 20m
  • Ready In: 50m
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Moqueca is a stewed fish, cooked with a particular oil (dende) and coconut milk.
It is a typical dish of the cuisine of Bahia, northeast of Brazil. The fish in Brazil is used the badejo, a type of grouper or hake.
The result is a very tasty and easy to prepare dish.

Ready in 50 min.


  • 800g of fish fillets (grouper or hake)
  • 10 shrimp
  • 1 red pepper
  • 1 lemon
  • 1 onion
  • 2 cloves of garlic
  • 2 peeled tomatoes
  • 3 sprigs of cilantro (or parsley)
  • half a glass of olive oil
  • 200 ml. of coconut milk
  • 1 chopped chilli, salt and pepper


Step 1

To marinate the cleaned and peeled fish and prawns, arrange in a saucepan together with the lemon juice, salt, chopped garlic. leave for 30 minutes.

Step 2

Meanwhile, cut the onions, pepper and tomatoes into slices. In a large pot (preferably a crock pot) with a little oil, put half of the cut ingredients.

Step 3

Place the fish and shrimp on top, then add the cilantro, onions, peppers, chilli, remaining tomatoes and olive oil.

Step 4

Finally add the coconut milk and cook for about 15-20 minutes.

Step 5

Never stir during cooking. Shake gently from time to time.

Step 6

Then turn off and serve it after sprinkling it with chopped coriander or parsley with Brazilian rice.

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